Recipe for the Guatemalan Caldo de Res

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Rudy Giron: AntiguaDailyPhoto.com &emdash; Guatemalan Caldo de Res

Caldo de res is often called “cocido” (cooked) in La Antigua Guatemala. Caldo de res (beef stock or stew) has to be among the most often eaten dishes in the Guatemalan cuisine. It is always present daily menus at diners, fondas and restaurants. As many Guatemalan caldos, it comes with carrots, corn on the cob, güisquil (chayote/pear squash), ayote and chilacayote (squash), potatoes and beef. They usually serve caldo de res with rice, avocado and lemon slices.

Here’s the recipe for the Guatemalan Caldo de res found at Recetas chapinas.

Ingredients: – Serves 10

  • 2 pounds inexpensive beef (with or without bones)
  • olive oil for browning beef
  • 1 small tomato, ‘x’ cut in one end
  • 1 small onion, ‘x’ cut in one end
  • 3 whole celery stalks
  • 1 whole bell pepper, seeds removed and halved
  • 1 yuca root, peeled and cut into chunks (or frozen if not avalaible)
  • 1 whole carrot, peeled
  • 3 huisquiles (mirliton, chayote)
  • 3 corn on the cob (or frozen if not available)
  • 1 small head cabbage, quartered
  • 2-3 whole small potatoes, scrubbed

Seasoning:

  • 1/4 cup chiltepe chiles (dried is OK)
  • 1/4 cup diced onion
  • 1/4 cup chopped cilantro
  • juice of 1 lemon

Preparation

Brown beef in oil in a large soup pot, add vegetables. Add enough
water almost cover vegetables. On high heat, bring to boil.
Reduce heat to low, add sazon to taste. Simmer until vegetables
are cooked and beef is tender. Note: You may add or substitute
whatever vegetables you may have on hand–platanos verdes, etc.
Toast chiltepes on comal, then put in molcajete and break them up.
Add diced onion, chopped cilantro, and lemon juice. Mash briefly,
just to blend the flavors.

Serve caldo over rice, garnish with cilantro. Serve chiltepe sauce
on the side.

© 2013 – 2020, Rudy Giron. All rights reserved.

19 thoughts on “Recipe for the Guatemalan Caldo de Res”

  3. That looks so delicious. Definitely one of the caldos I enjoy when I visit Guate. That with some hot tortillas and you are in heaven.

    Reply

  4. Nice! The recipe could use a few other ingredients, though: ejotes (tied in little manojos) and güicoy (indispensable el güicoy), for example. Also, a big muñeco de tortillas, some chile cobanero sauce and an avocado on the side, and you’re good to go.
    great blog, thank you!

    Reply

  5. Thank you for the recipes. I can always use them since my husband is from Guatemala. I love the authentic Guatemalan taste.

    Reply

  6. There have always been many Guatemalan restaurants in the LA area. Good to hear about this one.
    El 4/06/2013, a las 14:06, Disqus escribió:

    Reply

  7. My mother in law made a recipe made with pork meat, white beans in a red sauce. I don’t know what it is called or the recipe. I loved it wohld love to make it can you help?.

    Reply

  8. Quick question do i add salt pepper garlic or anything like I am American/American Indian/Guatemalan but I haven’t been back there since I was 10. I was born there but my dad was White/American Indian. Well I’m trying to learn about my culture

    Reply

    • Hi , I believe you can season “sazón” to taste from your own preferences.

      I would season the meat a bit first with salt and pepper then sear.

      Perhaps salting the mixture after bringing to boil and lowering to simmer is where you season or “Sazon” to taste as is stated.

      But yea thanks for the recipe def going to try.

      Reply
  9. Pingback: Caldo de Res (Guatemalan Beef Soup) recipe - Protein Peptides

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